If you’ve ever read my post on Ad Hoc’s braised beef short ribs, you’ll remember my story about the friend who “accidentally” ate the best scallops he ever had in his life. The scallops were wrapped in bacon, and as this friend is a practicing Muslim, pork is a big no. I personally can’t remember the first time I ate the bacon-scallop combo, but for him, he just can’t forget it.

Bacon and scallops are classic, and iconic are the toothpicks that hold them together. With meat glue, you can eliminate the toothpick forever! I could have wrapped slices of bacon around each scallop, but I’ve always found that the bacon isn’t crispy when it’s done like that.

Instead, I created some bacon disks and sandwiched scallops in the middle. Cooking them slowly in a cast-iron skillet crisped up the bacon beautifully. Because the scallops never touched the pan and were protected from the heat by the bacon, they were super succulent and perfectly cooked.

This is one meat glue application I could see myself using over and over again. It’s a good thing too, the sample bag of meat glue is huge!